Halal Meats for Charlotte: 2016

Tuesday, August 16, 2016

Marinated Meats: Unrivaled Tenderness and Flavor

It can be challenging to continually come up with new and exciting menus for family dinners, not to mention the occasional party or holiday gathering. It can take pondering over recipe websites or dozens of cookbooks looking for ways to make the meal interesting. A better solution is asking your neighborhood butcher shop about their marinated meats and poultry.

Chances are, nearly all the best recipes that will be found online or in a cookbook will take advantage of this well-known method for infusing flavor and tenderness into beef, pork, lamb and chicken. Certainly meat can be marinated by those who have the patience and the time to do it properly. However, the best results for marinated meats are going to come from a butcher who expertly blends the recipes and uses a unique tenderizing process.

The truth of the matter is that preparing a marinade and placing the meat in it for a few minutes or even overnight is not going to necessarily tenderize the meat. It is more than just the ingredients that do this miraculous trick — it is the process, as well, that can be quite difficult to duplicate at home.

Besides getting a better result, obtaining marinated meats from a professional butcher is going to save you a great deal of time. Simply bring the meat home and toss it on the grill, and you can be eating in just a few minutes. Anything that gets you out of the kitchen quicker and spending time with your family is a great idea!

Looking for steak in Charlotte NC? Visit us at Holy Joes Halal Meat| Indian Groceries & Meat Market ! We carry a wide selection of fresh food items — everything you need to prepare a gourmet meal for your family and friends!

We are located in Charlotte, North Carolina and have everything you have been looking for in a grocery store.

Address: 10210 Berkeley Pl Dr #120, Charlotte, NC 28262

Phone: (704) 248–8686

http://holyjoeshalalmeats.com/

Chicken Breast Recipes: The Options Are Endless!

The breast is one of the most versatile cuts of chicken you’ll ever encounter. It can be stir-fried, poached, braised, broiled, sautéed, stuffed, deep-fried, baked, grilled and marinated – phew, that’s a mouthful! The list of chicken breast recipes goes on and on. You can strip it down to its birthday suit for a really healthy option, or dress it up by leaving the bone and skin on.

The breast cut comes from the front chest area of the chicken. It consists of white meat only and is available skinless or skin-on, boneless or bone-in. Because it is white meat, you get that wonderful chicken taste without as much calories and fat as red meat. When cooking chicken breast recipes, you can split the cut into two halves (split-breast), which are also available with or without bone and skin.

When cooking skinless and boneless breasts, use seasoning, rub or a marinade to add moisture and flavor. It’s recommended to use a seasoning such as Original Camp Mix (available from The Butcher’s Market in Charlotte, North Carolina) or pre-marinated breasts like Sun Dried Tomato or Lemon Pepper. Chicken pairs particularly well with herbs like thyme, tarragon, rosemary, parsley, ginger, cinnamon, bay leaves and basil. Other great pairings include tomatoes, olive oil, mushrooms, lemon, garlic, butter, carrots, and wine.

Cooking chicken breast recipes with the bone and skin attached adds flavor and texture to meals. The extra moisture comes when the fat that’s attached to the skin melts into the meat. If you want that flavor without the fat, cook with the skin attached and remove it before serving.

We are located in Charlotte, North Carolina and have everything you have been looking for in a grocery store.

Address: 10210 Berkeley Pl Dr #120, Charlotte, NC 28262

Phone: (704) 248–8686

http://holyjoeshalalmeats.com/

Seasonings Can Turn a So-So Steak into Something Awesome

Few things in life can beat the pleasure of tucking into properly grilled meat – that tenderness, that smoky beef flavor, and that hit of sweet-tasting fat. However, there’s so much more than what you do with the meat. Seasonings, sauces, marinades and rubs can turn a so-so steak into something awesome.

Seasonings can be as simple as salt and fresh ground black pepper, or a complex blend of herbs and spices. Marinades can make plain steaks spectacular and tough steaks tender. After grilling, sauces can fix any flavor and put the finishing touch to any meal.

In the area of steaks, salt is somewhat controversial. Some professional chefs say that it prevents meat from browning – a crucial element of a properly grilled steak. Others will tell you that salt will dry the meat out. Then there are those who are adamant that salt is essential for flavor enhancement. The trick is, if you’re going to use it, then use it in moderation.

Beef has the ability to go well with most spices. Seasonings can be used to carry flavor deep into meat via marinades, or they can be rubbed on the surface. Of course, many people say that good steaks don’t need additional seasonings. While this may be true for a great cut that’s grilled to perfection, poorer cuts can benefit hugely by some sprucing up.

P.S. The best way to grill beef is medium-rare. Although plenty of people will disagree with this, any professional chef will tell you that cooking steak anywhere past medium is a practice that should be harshly condemned!

We are located in Charlotte, North Carolina and have everything you have been looking for in a grocery store.

Address: 10210 Berkeley Pl Dr #120, Charlotte, NC 28262

Phone: (704) 248–8686

http://holyjoeshalalmeats.com/

One of the Most Valued Cuts of Beef Is the Filet Mignon

The name’s literal translation is ‘cute filet’. We’re talking about the filet mignon, known for its supreme tenderness. It comes from the tenderloin that runs along both sides of the animal’s spine. The tenderloin is harvested in 2 long pieces and cut into sections. Filet mignon medallions come from the small end of the tenderloin.

Even the most experienced chefs have nightmares about undercooking, drying or burning this prime cut of beef. The name alone sounds intimidating, reminiscent of a French aristocrat with high expectations and fancy tastes. But, in reality, the filet mignon is simply a small cut with a big ego, and you have the power to bring it down to earth!

Trick #1 is to add the correct amount of fat. And which ingredient delivers fat better than bacon? Often, bacon is used to cook filet mignon because the meat has a low fat content. Bacon not only adds flavor, but it prevents the beef from drying out while cooking. But, now we’re going to get a little more gourmet and suggest using pancetta rather than bacon. Wrap each raw filet with pancetta and use a water-soaked toothpick to secure them.

Trick #2 is to stuff it with something. It might sound complex, but it’s simple. Make a small incision in the side of the filet and spoon the mixture in. The final trick is to serve it with sides that can stand up to the robust flavors of cheese and pancetta. Filet mignon – truly, a beef dinner fit for a king!

We are located in Charlotte, North Carolina and have everything you have been looking for in a grocery store.

Address: 10210 Berkeley Pl Dr #120, Charlotte, NC 28262

Phone: (704) 248–8686

http://holyjoeshalalmeats.com/

How to Cook a Cowboy Steak That’s Fit for a Flintstone!

The cowboy steak comes from the bone-in rib eye, and it has one bone left attached. In addition to cowboy steak, this part allows for several generous portions of porterhouse and t-bone. All these cuts are known for their generous marbling and for being fine-grained, so they are really tender.

With something that’s fit for a Flintstone, you should know how to cook it properly:

Prep: Since it’s perfectly marbled, avoid using a heavy marinade. Instead, lightly coat the meat with fresh garlic, cracked pepper, sea salt and olive oil. If you’d like a bit of a kick, add a dash of red chili flakes. Then let it rest.
Preheat: While the meat is resting, heat the grill. This is especially important for larger pieces of steak because if the grill isn’t up to temperature, the meat will take longer to cook, and it may dry out. Also, without a hot grill, you won’t get those great sear marks.
Cook: You’ve done the hard part! When the steak is at room temperature, put it on the grill. Time depends on how you like your meat cooked. For a 2-inch cut, the recommended time is 12 to 14 minutes on both sides. Because grill temperatures vary, it’s best to have a thermometer, and for medium-rare, cook to 130 to 135.
Rest Again: To allow the juices to settle and seal, rest the cooked steak for another 5 minutes. Now, for the best part – tuck in!

Tip: Although a cowboy steak is a meal in itself, you can balance the richness by pairing it with a small summer salad or grilled asparagus.

We are located in Charlotte, North Carolina and have everything you have been looking for in a grocery store.

Address: 10210 Berkeley Pl Dr #120, Charlotte, NC 28262

Phone: (704) 248–8686

http://holyjoeshalalmeats.com/

Have you been looking for a good neighborhood butcher shop and grocery outlet?

Look no further, because at Holy Joes Halal Meat| Indian Groceries & Meat Market, we carry everything from Halal meat, sea food, Indian Groceries and Poultry to everyday groceries!
We are located in Charlotte, North Carolina and have everything you have been looking for in a grocery store.

Address: 10210 Berkeley Pl Dr #120, Charlotte, NC 28262

Phone: (704) 248-8686

http://holyjoeshalalmeats.com/

Thursday, May 12, 2016

Holy Joes Indian Groceries and Halal Market Beef Biryani

Holy Joes Indian Groceries and Halal Market

Holy Joes provides fresh and local Meats, Groceries and seafood. All our meat is Zabiha Halal. Fresh Chicken and lamb

holyjoescharlotte@gmail.com

http://holyjoeshalalmeats.com

704-248-8686

My today's recipe is Kerala kappa biriyani / Tapioca biriyani / Mashed tapioca with beef / Kappa-beef biryani. During my last vacation to India, I visited Bangalore and I stayed there for couple of days with my friends "Shin", "Meree" & "Anc". Those were undoubtedly the most beautiful days of my life as I had a nice time with my friends, did lots of shopping at commercial street, did window shopping at all those expensive malls, took some wonderful pictures together, lots of gossiping at night, had "pani puri" at least twice a day, had some great Indo-chinese food and last but not the least had the best Kappa biriyani of this world from Josettan's hotel near Koramangala. Even after I was back in US, the memories of Josettan's kappa biriyani was all over my mind, so I decided to give it a try. After a few failures, I was able to make almost the same kappa biriyani, which I had back in India and now a days I used to make it so often that my hubby started teasing me as the brand ambassador for "Josettan's Kappa biriyani".

So here comes my recipe,

Ingredients

Tapioca / Kappa / Yuca - Peeled and cut to small pieces ~ 5 to 5 1/2 cups

Beef ~ 1/2 kg - wash and chop to small pieces

Turmeric powder ~ 1 1/4 tsp

Red chilly powder ~ 1 tsp

Garam masala ~ 1/2 tsp

Black pepper powder ~ 1/2 tsp

Green chillies ~ 4-7 nos ( use it according to your personal preference )

Onions ~ 2 medium sized

Ginger ~ a medium sized piece - peeled and crushed

Garlic ~ 5-6 cloves - peeled and crushed

Vinegar ~ 1 1/2 tsp
Curry leaves ~ 1-2 stems
Mustard seeds / Kaduku ~ 1/2 tsp

Oil ~ 2-3 tbsp

Salt to taste

Method

To cook tapioca :

First peel the skin of the tapioca using a knife, you have to remove both the brown and pink color skin of the tapioca and then chop it to small pieces. Next wash it nicely by changing the water 2-3 times.

Then boil enough water and add chopped tapioca pieces along with 1/2 tsp turmeric powder and enough salt and let it boil for around 30-35 minutes or till the tapioca pieces are nicely cooked, do make sure that the pieces have become very soft and transparent. Next drain the water using a colander and then transfer the drained tapioca pieces to an another vessel and then mash it nicely using a wooden ladle or a potato masher and do make sure there are no lumps.

To cook beef :

Marinate the beef pieces with 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 tsp black pepper powder, 1 1/2 tsp vinegar and enough salt and keep it aside for about 15 minutes.

Then pressure cook the beef pieces in a medium flame without adding any water for about 3 whistles and wait till the pressure releases automatically.

To make kappa biryani :

First heat 2-3 tbsps of oil in a big pan and add mustard seeds and when it crackles, add curry leaves followed by crushed ginger and garlic and fry for about a minute. Next add finely chopped onions and chopped green chillies and saute till onions become soft and translucent.

Then reduce the flame and add 1/2 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala and fry for less than a minute. Next add cooked beef pieces along with the water left in the pressure cooker and boil it for around 2-3 minutes. Finally add mashed and cooked tapioca pieces and keep on stirring it using a wooden ladle till the beef and the tapioca are well mixed and then remove from the flame after 1-2 minutes.

Cheers!!

Chicken Biriyani Holy Joes Indian Groceries and Halal Market

http://www.jishaskitchen.net/2014/10/kerala-chicken-biriyani.html#more

Recipe for Kerala style chicken biriyani.

Serves ~ 5 to 6 adults.

Ingredients for preparing chicken

Medium sized chicken pieces with bones ~ 2 kgs

Lemon juice ~ 2 tablespoon
Thick curd ~ 1/2 cup
Curry leaves ~ 4-5 stems
Finely chopped coriander leaves / malli ela ~ around 1 cup
Finely chopped mint leaves / Pudina ela ~ 1 cup
Green chillies ~ 15 to 20 nos ( Add according to your spice preference )
Ginger pieces ~ 2 tbsp
Garlic ~ 1 garlic pod.
Tomato ~ 3 nos
Turmeric powder ~ 3/4 tsp
Kashmiri chilly powder ~ 1 tsp + 1/2 tbsp
Coriander powder ~ 2.5 tbsp
Fennel powder / Perinjeerakam podi ~ 1 tsp
Home made garam masala ~ 2 tsp
Black pepper powder / Kurumulaku podi ~ 1.5 tsp
Onions ~ 3 nos (Finely sliced)
Shallots / Kochu ulli ~ around 1 cup ( sliced )
Cashew nuts ~ 1/4 cup
Poppy seeds / Kasha kasha ~ 1 tsp
Salt to taste
Oil ~ approximately 1/2 cup

For grinding

Green chilly paste :- Grind green chillies, ginger and garlic to a course paste.

Cashew paste :- Soak cashew nuts in warm water for about 15 minutes and then grind cashew nuts and poppy seeds to a fine paste by adding little water.

To prepare chicken:

First clean the chicken pieces, allow it to drain using a colander and then pat it dry using a paper towel.

Marinate the chicken pieces with 1/4 cup thick curd, 2 tbsp lemon juice, 1/2 tsp turmeric powder, 1 tsp red chilly powder, 1 tsp black pepper powder, curry leaves and about 1 tsp salt. Refrigerate the marinated chicken for at least 2 hours.

Heat oil in a pan and add finely sliced onions and shallots. Saute the onions till it becomes soft and then add green chilly paste and continue sauteing till onions become translucent. Reduce the flame and add 2.5 tbsp coriander powder, 1/4 tsp turmeric powder, 1 tsp fennel powder and 1/2 tbsp red chilly powder, keep on stirring it for about 1 to 2 minutes.

Add finely chopped tomatoes and cook it for about 2-3 minutes. Next add the marinated chicken pieces along with 2 tsp garam masala, 1/2 tsp black pepper powder and enough salt. Mix it nicely and cook covered in a medium low flame for about 10 to 15 minutes. Then add finely chopped coriander leaves and mint leaves along with 1/4 cup of curd and let it cook uncovered for another 15 to 20 minutes or till the gravy thickens. Finally add the cashew paste and cook for another 5 to 10 minutes and remove from the flame.

Ingredients for preparing biryani rice and for layering.

Basmati Rice / Biriyani ari ~ 5 cups
Water ~ 8 plus 3/4 cup
Salt to taste
Ghee ~ 4 to 5 tbsps
Cashew nuts ~ 1/2 cup ( more or less depending upon your preference)
Raisins ~ 1/3 cups ( more or less depending upon your preference )
Whole garam masala ~ 8 to 10 small pieces of cinnamon sticks , 6 to 8 crushed green cardamom, 10 to 15 cloves , 3 star anise , 3 to 4 dried bay leaves
Saffron ~ 2 pinch ( Soak the saffron in 2 tbsps of warm milk for about 10 -15 minutes or till the milk turns yellow in color )
Chopped Coriander leaves
Chopped mint leaves
Home made garam masala
Fried Onions ( Ready made fried onions are available in grocery store or you can prepare it by frying finely sliced onions in ghee/oil till they become crispy and light brown in color.)

To prepare rice:

First wash the rice nicely by changing water 3 to 4 times and then allow it to drain.
Next heat ghee in a big thick bottom pan and fry cashew nuts and raisins and then transfer it to a paper towel. Next in a low flame fry the whole garam masala in the remaining ghee for 2-3 minutes. Then add drained rice and fry the rice slowly in a low flame for about 5 minutes.
Next add 8 cups plus 3/4 cup of hot water along with enough salt and let it cook covered in a medium-low flame for about 8 to 10 minutes, then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice. Then transfer the rice to a flat vessel and fluff it using a fork.

Layering process

First preheat the oven at 275 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle half of the saffron milk, fried onions, fried cashew nuts, fried raisins, a pinch of garam masala and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the chicken masala evenly over the rice. Then again layer the rest of the rice over the chicken and finally garnish the rice with the remaining fried onions, cashew nuts, raisins , coriander leaves, mint leaves, saffron milk and a pinch a garam masala.
Then cover the vessel tightly using an aluminum foil and keep it in the oven for about 30 minutes and finally switch off the oven and let the biriyani sit there covered for another 30 to 45 minutes.

Notes :

If you don't have oven then you can do the layering process in a big aluminum vessel and then keep it covered on a stove top in a very low flame for about 15 minutes.

Mostly basmati rice is cooked by adding water double the amount of rice. Whenever I prepare biriyani , I add a little less water for cooking rice and here I took 1 cup plus 3/4 cup of water for cooking 1 cup of rice. Doing so will avoid the over cooking of rice.

Enjoy the biriyani with cucumber raita and a boiled egg.

Cheers!!

Egg biriyani Holy Joes Indian Groceries and Halal Market

Serves ~ 4 adults

Its raining almost all day in New England and I feel so lazy even to get up early in the morning. I mostly spend my time on bed, being cozy and warm under my blanket and I am waiting for a sunny day to come so that I can go outside and enjoy those beautiful fall colors with my hubby..Now a days I was trying to keep myself away from all those high calorie foods but what to do, as usual I had a sudden craving for biriyani...Even though my brain was telling me to cook some light meal, but my stupid heart will never listen to that....So that's why, here I am sharing the recipe of egg biriyani / kerala egg biryani / mutta biryani.

Please don't hesitate to, try making it just by seeing these long procedures. Believe me, its very easy to prepare when compared to other non-veg biriyanis, otherwise I would have never tried it especially in such a weather.

Ingredients

Hard boiled eggs ~ 6 nos ( To make hard boiled eggs, first boil enough water and add eggs and then boil it for for 20 minutes.)

Basmati rice ~ 2 1/2 cups
Whole garam masala ~ ( 2 bay leaves, 2 medium sized cinnamon sticks, 2 small star anise, 1/2 tsp peppercorns, 5 crushed cardamom and 6 cloves )
Coriander leaves / Malli ela ~ 1 1/2 - 2 cups
Mint leaves / Pudina ela ~ 1 1/2 - 2 cups
Green chillies ~ 4-5 nos
Grated coconut ~ 3 tbsp
Ginger ~ a medium sized piece
Garlic ~ 4-5 cloves
Onions ~ 2 nos

Turmeric powder ~ 1/4 tsp for rice and 1/4 tsp for gravy

Coriander powder ~ 1 1/2 tsp for rice and 2 1/2 tsp for gravy

Red chilly powder ~ 3/4 tsp for rice and 1 1/2 tsp for gravy

Fennel powder / Perinjeerakam podi ~ 1/4 tsp

Black pepper powder ~ 1/2 tsp

Tomato ~ 2nos ( Finely chopped )

Thick curd ~ 1/3 cup

Lemon juice ~ 1 tbsp

Ghee / Oil ~ as needed
Salt to taste

Garnishing

Fried cashew nuts ~ 1/3 cup
Fried raisins ~ 1/3 cups
Fried onions ~ 1/3 cup ( Fry thinly sliced onions in oil, till they become light brown in color )

Chopped coriander leaves and mint leaves ~ 1/2 cup

Home-made garam masla ~ 1/2 tsp

Method

To make rice:-

First wash the rice and allow it to drain. Then take one handful of coriander leaves and mint leaves and grind it to a fine paste. Next heat 2-3 tbsps of ghee in a big vessel and fry cashew nuts and raisins till they become light brown in color and then transfer it to a paper towel.

Then in the remaining ghee add, whole garam masala and fry it for about a minute and then add coriander-mint paste along with 1/4 tsp turmeric powder, 3/4 tsp red chilli powder and 1 1/2 tsp coriander powder and fry for another 1 minute.

Next add drained rice and mix it slowly and add 4 1/2 cups of water along with enough salt and cook covered in a medium-low flame for about 10 minutes. And then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice.

To make the gravy:-

First make a paste of remaining coriander leaves , mint leaves , green chillies and grated coconut

Then heat oil/ghee in a pan and add crushed ginger and garlic followed by thinly sliced onions and saute till onions become transparent. Then add coriander-mint-green chilly paste along with 2 1/2 tsp coriander powder, 1 1/2 tsp red chilly powder, 1/4 tsp fennel powder, 1/4 tsp turmeric powder and 1/2 tsp black pepper powder and fry for about 1 minute.

Next add finely chopped tomatoes along with enough salt and cook in a low flame till the tomatoes are nicely mashed and cooked. Finally add 1/3 cup of thick curd and 1 tbsp of lemon juice and mix it nicely and then remove from the flame after 3-4 minutes.

Then slice the hard boiled eggs vertically and slowly add that to the gravy with the yolk side facing up.

Layering process:-

First preheat the oven at 225 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle fried onions, fried cashewnuts, fried raisins, garam masala and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the masala evenly over the rice along with the eggs. Then again layer the rest of the rice over the egg masala and finally garnish with fried onions, cashew nuts, raisins , coriander leaves etc etc..

Then keep it in oven for about 25 minutes, but do cover the vessel tightly before keeping in the oven.

Notes : If you don't have oven then you do the layering process in a big aluminium vessel and then keep it covered on a stove top in a very low flame for about 15 minutes.

Enjoy with pappad, pickle or raita.

Cheers!!

Chemmeen biriyani / Prawn biriyani Holy Joes Halal Charlotte

Today I am sharing the recipe of kerala style prawn biriyani / konju biriyani / chemmeen biriyani / shrimp biryani.

Ingredients

Prawns / Chemmeen ~ 1/2 kg ( Medium sized )

Basmati rice ~ 2.5 cups

Whole garam masala ~ 5 crushed cardamom, 5 cloves, 2 bay leaves, 2 star anise & 2-3 small sized cinnamon stick

Coriander powder ~ 1.5 tbsp

Red chilly powder ~ 3 tsp

Black pepper powder ~ 1/2 tsp

Turmeric powder ~ 1 tsp

Fennel powder ~ 2 pinch

Green chilies ~ 15 nos

Mint leaves ~ 1 cup

Coriander leaves ~ 1 cup

Onions ~ 2 nos

Ginger paste ~ 1 tbsp

Garlic paste ~ 1 tbsp

Tomato ~ 2 small sized

Thick coconut milk ~ 1/2 cup

Lemon juice ~ 1 tbsp

Ghee ~ 4 to 5 tbsp

Salt to taste

For garnishing :

Fried cashew nuts ~ 1/2 cup

Fried raisins ~ 1/3 cup

Fried onions ~ 1/2 cup

Home made garam masala ~ 1/2 tsp

Chopped coriander & mint leaves

Yellow food color ~ 2-3 pinches mixed in 2 tbsp of warm milk. (Optional) - Use food color only if you are not adding turmeric powder to the rice.

Method

To prepare rice :

First wash the rice nicely by changing water 2-3 times and then allow it to drain. Next heat ghee in a big thick bottom pan and fry cashew nuts and raisins and then transfer it to a paper towel.

Next in a low flame fry the whole garam masala in the remaining ghee for 2-3 minutes. Then add 1/4 tsp turmeric powder along with drained rice and fry the rice slowly for 3-4 minutes. Next add 4.5 cups of water along with enough salt and let it cook covered in a medium-low flame for about 10 minutes, then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice.

To prepare gravy

First peel and de-vein the prawns, then wash it nicely under water and then allow it to drain. Next make a paste of 1.5 tsp chilly powder, 1/4 tsp turmeric powder, 2 pinch fennel powder, 1 tbsp lemon juice and little salt and marinate the prawns with the above paste and refrigerate for about 30 minutes.

Then heat little oil in a non-stick pan and shallow fry the prawns till both sides become light brown in color and then transfer it to a paper towel. (Note: 3-4 minutes each side would be enough )

Grind coriander leaves, mint leaves and green chilies to a fine paste.Next heat ghee/oil in a pan and add sliced onions and saute till onions become translucent. Then add ginger and garlic paste and saute for another 3-4 minutes. Next add 1.5 tbsp coriander powder, 1.5 tsp red chilly powder, 1/2 tsp pepper powder & 1/2 tsp turmeric powder, fry till the raw smell of powders go.

Next add sliced tomato and fry till tomatoes are nicely done. Add coriander-green chilly paste followed by 1/2 cup of water and boil till the gravy thickens. Finally add 1/2 cup of thick coconut milk along with fried prawns and enough salt and then remove from the flame after 6-7 minutes.

Layering process

First preheat the oven at 250 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle fried onions, fried cashewnuts, fried raisins, home made garam masala, food color and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the masala evenly over the rice and then again layer the rest of the rice over the prawn masala and finally garnish with fried onions, cashew nuts, raisins , coriander leaves etc etc..Then cover it tightly using an aluminium foil or a lid and then keep it in the oven for about 20-25 minutes.

Enjoy with raita and papad.

Cheers!!!